Tuesday, August 9, 2016

We Be Jammin'... Rhubarb Ginger Jam

Rhubarb Ginger Jam
Found on Pinterest

2 cups fresh Rhubarb - diced 

2 T. lime juice 

2 t. lemon zest 

1 cup water 

2 T. crystallized ginger 

1 cup sugar

Make 2 half pints 

Combine all ingredients into a dutch oven and cook until rhubarb is tender and falling apart. With a potato masher or immersion blender continue to breakdown the rhubarb till smooth. Cook on high for 5 to 7 minutes or until it thickens to the gel point. Ladle the recipe into the jars to 1/4 inch headspace, clean the rim, add lids and rings. Process the jars 10 minutes in the water bath canner. Remove and set jars on the counter overnight undisturbed.

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